Pass the ricotta through a food mill and mix with the cream, milk, and Parmesan.

Chop the parsley in a food processor fitted with the steel blade or by hand.

Add to the ricotta mixture and mix thoroughly with a wooden spoon.

Add salt and white pepper to taste.

Refrigerate until needed.

Final prep:

Preheat the oven to 350 deg. F (180 deg. C).

Divide the lasagne dough into 4 parts. Run each part through the largest opening of a pasta machine, folding the dough in thirds and running through 10 times, each time folding it in thirds. If necessary, sprinkle occasionally with flour.

Move the wheel to the next notch, and run the dough through once. Move to each successive notch, running the pasta through only once at each notch until and including the last one. Place the pasta on floured tea towels and process the remaining pasta.

Let dry for 5 or 10 minutes, then cut each pasta piece in half vertically and then horizontally.

Place a pan of cold water beside the pot of boiling water and a clean tea towel on a flat surface. One at a time, drop the pasta strips into the boiling water for a few seconds, or until they rise to the surface. Lift out with the slotted spoon and drop into the pan of cold water. Remove with the slotted spoon and place on the tea towel. Repeat until all the lasagne are cooked.

Butter a 15 1/2 x 10 1/2 X 2 1/2-inch (39 X 26 1/2 x 6 1/2-cm) ovenproof serving dish and line the bottom with 3 long overlapping lasagne. They should extend beyond the ends of the dish (they will be folded over the top).

Cover with half the ricotta mixture.

Cover with a layer of lasagne.

Cover with half the bechamel sprinkled with 2 tablespoons of the Parmesan.

Repeat with a layer of lasagne, a layer of ricotta, another layer of lasagne, and the remaining béchamel.

Fold over the lasagne used to line the dish, adding more lasagne if necessary to complete the layer.